Main Ingredients : Sago, Peanuts
Cuisine : Maharashtrian
Course : Snacks and Starters
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Sago 1 1/2 cups
Peanuts 1/4 cup
Green chillies 4-5
Potato 1 medium
Ghee 3 tablespoons
Curry leaves 1-2 sprigs
Cumin seeds 1 teaspoon
Salt to taste
Lemon juice 1 teaspoon
Fresh coconut scraped 2 tablespoons
Fresh coriander leaves a few springs
Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.
Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.